It was last call for Girl Scout Cookies this weekend from what I was told. They are delicious but not a healthy choice. Here's a little something to help with the cravings.
Easy Samoas Cookie Bars
Don't let the caramel in this recipe intimidate you into not making this recipe. It's not difficult and takes just a few minutes of your time. Once you make it and realize how easy it is to make, you will probably find yourself making all the caramel recipes you have stashed. LOL Just remember to watch it closely. Don't walk away and you will be fine.
One other tip: Make sure to use a medium heavy duty sauce pan for the caramel. When you add the heavy cream to the butter sweetener mixture it will foam up quite high possibly "boiling over" the top of the pan if it isn't deep enough.
Ingredients
Crust:
- 3 tbsp butter melted
- 3/4 cup almond flour
- 1 tbsp sweetener of your choice
Coconut Caramel Layer:
- 3 tbsp butter
- 1/3 cup sweetener of your choice
- 4 tbsp heavy cream divided
- 1/4 tsp vanilla
- pinch of salt
- 1.5 cups unsweetened coconut flakes
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat the oven to 350.
- Put the crust ingredients in a medium bowl and whisk until combined. Press into the pan. Bake for 15-20 min until the crust is golden brown.
- Meanwhile, combine butter, sweetener, and 2 tablespoons of the cream over medium heat. Stir until the sweetener is dissolved. Add the vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 2 tablespoons of heavy cream. Stir until smooth. Add the salt and coconut.
- Gently spread the coconut on top of the crust. Drizzle with chocolate. Let cool until the chocolate is firm. Cut into 16 pieces and enjoy!
Photo/Recipe credit: JoyFilledEats.com
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